This chicken dish, great when served warm, is much better if allowed to rest before serving.
- 1 chicken, cut into pieces
- ½ tsp black pepper
- 1 tsp fenugreek
- 2 tsp coriander seed
- ¼ tsp cinnamon
- 5 allspice berries
- ½ tsp Reshampatti pepper or Cayenne
- 4 cloves garlic
- 1 tsp salt
- ½ cup white wine (opt.)
- 6 cups onions, sliced
- 6 Tbsp coconut oil or clarified butter
- 1 cup chicken or vegetable stock
- ½ cup hazelnuts
- 6 Tbsp hazelnut butter
- ½ cup cilantro
Remove skin from chicken if desired. Place in a bowl.
In a mortar, mash pepper, fenugreek, coriander, cinnamon, allspice, chile, garlic and salt. Reduce to a purée and incorporate lime juice. Pour onto chicken and mix well. Marinate.
Pour oil into a large pot and cook onions on very low heat for 1 hour until melting.
Incorporate chicken with marinade and stock. Cover; nudge the heat up a tick and simmer for ½-hour. Check if chicken is done and cook longer if necessary.
Chop hazelnuts. Incorporate half the hazelnuts into the sauce. Remove from heat and let rest at least 15 minutes before serving garnished with the remaining chopped hazelnuts and cilantro.
A variation of the Chicken Yassa from The Spice Trekkers Cook at Home